Oven baked egg and chips

Fork Oven baked egg and chips

Cooking time: 30

Preparation: 15 minutes

Cooking: 30 minutes

Serves: 2


You know how tasty egg and chips are. Well here’s a recipe that lets you make it all in one pan, for minimum fuss, minimum mess and just one pan to wash up!

Image courtesy of BBC GoodFood


  • 2 Bird Brothers eggs
  • 2 medium sized baking potatoes, cut into chunky wedges
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 2 tomatoes cut in half


  1. Heat the oven to 190C/170C fan/gas 5.

  2. Tip the potato wedges into a roasting tin, drizzle over the oil and sprinkle over the paprika.

  3. Season and mix well to coat the potatoes. Roast for 25 minutes, turning halfway through, until almost tender.

  4. Spread the tomatoes, cut side up, amongst the potatoes. Make two spaces in the tin and crack an egg into each one.

  5. Return to the oven for six to eight minutes until the eggs are just set.

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